READ DETAILED APPLICATION INFO IN THE NEXT CHAPTERS.
Application Casings
Casings
Co-extrusion is a unique technology that is becoming increasingly widespread, given the many advantages it offers. This concept is based on the alginate paste that is pressed onto the surface of the sausage emulsion during the stuffing process.
The co-extruded (stuffed) product is then treated with a calcium solution, which gels the alginate paste into a strong casing. Subsequently, the sausages are treated as standard products as the process continues, e.g. cooking, smoking, drying, and cooling.
This concept can be applied to the following products:
- Fine emulsion sausages
- Coarse emulsion sausages
- Salami sticks
EUROGUM offers the CCA range in powder form, which means that the extrudable paste has to be prepared by the customer. The powder solution is:
- Highly price competitive compared to the “ready to use” paste
- The powder is easier to store compared to the “ready to use” paste
- Longer shelf life compared to the “ready to use” paste.
Typical benefits of using alginate paste in a co-exclusion concept:
- Ensures crispy skin
- Ensures good adhesion
- Ensures high stability
- Vegan